Bergen Fish Soup(Bergens Fiskesuppe)
Bergen Fish Soup(Bergens Fiskesuppe) is an moderately easy dinner. Made with 6 c. fish stock, 1/2 c. carrots, finely chopped, 1/4 c. parsnips, finely chopped, 1 lb. halibut, cod or haddock and 1/2 c. finely sliced leeks, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Add carrots, parsnips and fish to soup stock.
Bring to boil and reduce to simmer 10 minutes.
Add leeks and simmer 2 to 3 minutes longer.
Remove from heat and lift out fish; set aside on platter.
Beat egg yolks in bowl and add 1/2 cup hot soup 1 tablespoon at a time.
Pour this back into soup in thin stream, beating continuously with a wire whisk.
Separate fish into flakes and add to soup.
Season with salt and pepper and reheat.
Ladle into bowls and sprinkle with parsley and 1 tablespoon sour cream.
π· Perfect Pairings
Complete your meal with these
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